Pound out each chop to 1/4" thickness. Combine flour and half the salt and pepper in a shallow dish. In another shallow dish, whisk eggs and milk. Place breadcrumbs and thyme in a third shallow dish and season with remaining salt and pepper. Lightly dredge each pork chop in flour, then egg, then breadcrumbs, being sure to completely coat pork. Lay breaded pork chops in a single layer on a pan/plate and refrigerate, uncovered, for 10-12 minutes to allow the coating to dry out. Heat oil and butter in a large, non-stick skillet over medium-high heat. Once pan is hot, cook pork until golden brown and crispy (3-4 minutes per side). Drain on paper towels. For the topping, melt butter in a clean pan; fry onions and capers until onions start to caramelize. Remove from heat and keep warm. Fry eggs in another pan and keep warm. To assemble, top each pork chop with onion and capers, and finish with an egg. Garnish with lemon wedge. Makes 4 servings.